Sauté the diced chorizo until crisp. Drain them on paper towels and allow to cool before using.

Boil or steam the potato until tender. Push the potato through a ricer to obtain a fine mash.

Add the chorizo and pureed corn - stir well until combined. Taste and season as desired.

Take small spoonfuls of the mixture and roll to form cylinders.

When all the mixture has been rolled, you can now crumb them.

Break an egg into a small bowl and lightly whisk with a fork. Pour a generous quantity of breadcrumbs into another bowl.

Roll the cylinder gently around the egg, drain well and then place in the breadcrumbs. Gently roll the cylinder around the breadcrumbs until coated and place to one side. Repeat the process until all the cylinders are crumbed.

To get an extra crunch, I double crumb the croquettes - dip them in egg and re-roll in crumbs.

You can store these in the fridge until ready to use.

Either shallow or deep fry until golden. I like to shallow fry using a small sauce pan and I only cook about 3 at a time. This gives me much better control over the temperature of the oil and the speed at which the croquettes cook.